Combine honey, red pepper flakes, Aleppo pepper, and lemon juice in a small saucepan. Warm over low heat for 3-4 minutes until just simmering and fragrant. Remove from heat and set aside. This can be made ahead and gently rewarmed before serving.

Pat the feta block dry with paper towels. Cut into 8 equal rectangular logs, about 1 inch thick and 3 inches long. The shape matters - too thin and they melt out; too thick and they won't heat through.

Lay one phyllo sheet on your work surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut the stacked sheets in half lengthwise. Place one feta log at the short end of each strip and roll up snugly, tucking in the sides as you go like a burrito. Brush the seam to seal. Repeat with remaining phyllo and feta to make 8 rolls total.

Preheat oven to 375F. Arrange rolls seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with remaining butter and sprinkle with sesame seeds. Bake for 20-25 minutes, rotating the pan halfway through, until deep golden and crisp.

Transfer hot rolls to a serving plate. Drizzle generously with warm chili honey and finish with flaky sea salt. Serve immediately - the contrast of hot crispy phyllo and cool creamy feta is the whole point.